Ingredients:

  • cups Cooked, Shredded Chicken Breast
  • oz Cream Cheese, softened and cubed
  • /2 cup Buffalo Hot Sauce
  • /2 cup Ranch or Blue Cheese Dressing
  • /4 cup Shredded Sharp Cheddar Cheese
  • teaspoon Smoked Paprika
  • /2 teaspoon Garlic Powder
  • /4 teaspoon Onion Powder
  • Pinch of Cayenne Pepper
  • Salt and freshly ground Black Pepper, to taste
  • /2 cup Shredded Monterey Jack or Mozzarella Cheese
  • tablespoon Fresh Chives or Green Onion, finely chopped

Instructions:

  1. Ensure the chicken is fully cooked and finely shredded. If using rotisserie, remove skin and bones.
  2. Place the shredded chicken, softened cream cheese cubes, Buffalo sauce, Ranch/Blue Cheese dressing, and the 1/4 cup of Cheddar into the slow cooker insert.
  3. Sprinkle in the smoked paprika, garlic powder, onion powder, and cayenne (if using). Season lightly with salt and pepper.
  4. Cover the slow cooker and cook on LOW for 3 hours or HIGH for 1.5 hours. Stir halfway through the cooking time to help the cream cheese melt evenly.
  5. Once the mixture is heated through and the cheese is mostly melted, use a sturdy spoon or potato masher to aggressively mash and stir the ingredients until the dip is creamy and homogenous.
  6. Sprinkle the remaining 1/2 cup of Monterey Jack/Mozzarella cheese evenly over the top of the dip.
  7. Cover the slow cooker and cook on LOW for an additional 30 minutes, or switch to the Warm setting until the top cheese layer is fully melted and slightly bubbly.
  8. Remove the lid, sprinkle with fresh chives, and serve immediately with sturdy tortilla chips or vegetable sticks directly from the slow cooker set to Warm.